APPENDIX 
In this section are placed tables and technical discussions that, for 
reasons given on page 92, were not included in the main body of the 
document. 
CHANGES IN OIL USED FOR FRYING SARDINES 
FRYING EXPERIMENTS 
Frying tests —Data covering the first and second tests are given in Tables 13 
to 16. 
Changes in quantity and composition.—It is important to know how rapidly 
the fish-oil content of fry-bath oil increases during use. Chemical analyses of the 
oil can not be depended upon to give an accurate index of the increase. Oxida- 
tion changes in frying oil make inaccurate the usual analytical procedures that 
can be used for determining fish oil in cottonseed oil. The increase, when large, 
fat fish are fried, must be rapid, because the oil content of the bath remains 
constant or increases for long periods of time, even with large quantities of mixed 
oil being carried from the bath by the cooked fish. This oil is mechanically held 
on the surface, under the skin, in the body cavity, and soaked into the fish. Oil 
that replaces that carried out of the bath can only come from the fish. 
TaBLe 13.—Frying data—First run of frying experiments 


i ities Ss he 7 
Bath I Bath II 

Date, 1921 Time of frying 
Weight of fish | Weight of fish | Weight of fish | Weight of fish 
before frying after frying before frying after frying 


Hours | Minutes} Pounds | Ounces | Pounds | Ounces | Pounds | Ounces | Pounds | Ounces 
0 1 4 

IGA AB ies eS es eat 13 8 10 12 12 11 
: 2 40 16 7 14 0 15 14 13 8 
2 30 18 7 15 13 19 7 16 4 
1 30 14 6 12 6 15 4 12 14 
3 0 26 13 23 1 27 6 23 9 
4 50 36 7 30 5 40 11 34 3 
3 15 27 3 23 11 22 5 19 10 
4 55 29 12 24 12 29 14 25 0 
6 0 46 11 39 11 46 8 40 2 
5 0 72 15 67 1 72 0 67 13 
3 0 49 10 44 12 47 10 43 0 
4 20 7 0 67 2 74 6 68 14 
3 30 75 13 70 15 75 11 70 7 
5 30 93 8 85 10 93 5 87 3 
53 0 593 8 529 15 594 1 533 11 


1 The dried sardines were weighed by the bucketful. After frying they were placed in buckets and 
weighed again. 
2 Part of the fried fish had been brined. 
# All fish now being brined. 
4 Fish were now weighed in the fry basket before and after frying. 
40619°—27 Z 161 

